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The Doorperson is responsible for welcoming guests in an attentive, courteous and efficient manner and providing the guest with a positive first impression. He/she is also responsible for providing assistance into and out of the hotel as well as assisting with transportation needs.
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The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
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The Grab and Go Attendant is responsible for accepting payment for food and beverages and making proper change for guests and fellow employees. He/she is also responsible for the Grab and Go and related seating areas which includes light cleaning, restocking and general upkeep of the area.
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The Events Manager will be responsible for the management of all aspects and functions of the Convention Services Department in accordance with Hotel standards. Coordinates arrangements and details for clients' functions. Directs, implements and maintains a management philosophy that serves as a guide to Convention Services staff.
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The Room Service Server is responsible for receiving orders, preparing orders and delivering items to guestrooms in an attentive, courteous and efficient manner.
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The Steward/Potwasher/Warewasher is responsible for maintaining cleanliness and proper storage of all china, glass, and silver, and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment, utensils, and the physical work area. He/she is also responsible for assisting with proper food storage and rotation.
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The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
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The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
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The Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment
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The overall objective and purpose of the Pastry Cook position is to prepare and bake desserts, breads and pastries. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.
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The overall objective and purpose of the Pastry Cook position is to prepare and bake desserts, breads and pastries. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.
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The overall objective and purpose of the Pastry Cook position is to prepare and bake desserts, breads and pastries. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.
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The Host person is responsible for ensuring the prompt recognition and seating of all guests in outlets as assigned and assists the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. He/she is also responsible for assisting the cashier in the collection of payment for all guest transactions.
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The Host person is responsible for ensuring the prompt recognition and seating of all guests in outlets as assigned and assists the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. He/she is also responsible for assisting the cashier in the collection of payment for all guest transactions.
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The Bartender is responsible for the complete set up of the bar area and the mixing of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.
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The Barback is responsible for maintaining cleanliness and proper stock behind the bar, as well as ensuring the best-in-class guest experience. They are also responsible for assisting the Bar staff in keeping the bar organized for an efficient flow of service throughout their shift.
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The Bartender is responsible for the complete set up of the bar area and the mixing of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.
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The Concierge is responsible for creating a welcoming first impression and for providing current information about the local area, attractions and events. He/she is also responsible for greeting guests, assisting with questions, and providing recommendations and directions for restaurants, attractions and events in the area.
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The Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment
